Rose buns with plum jam

Name: Rose buns with plum jam
Ingredients: 2 eggs; 10 g dry yeast; 100 g sugar; 200 ml milk; 60 g butter; 550 g flour; 1/2 teaspoon salt; 1 orange (zest grated); 1 teaspoon oil; 1 jar plum jam

Dessert - Rose buns with plum jam by Marioara J. - Recipia

Rose buns with plum jam: yeast dough rolled around the jam and baked in a muffin tin, served warm. Each slice has a spiral of jam in the middle and a soft dough with a taste of butter and orange. I don't add all the flour at once, I keep the last part for the end, so the dough stays soft. Preparation: 25 minutes. Cooking: 30 minutes. Rest: 90 minutes. Total time: 145 minutes. Servings: 12. About 320 kcal and 7 g protein per serving.

Ingredients

For the dough

2 eggs
10 g dry yeast
100 g sugar
200 ml milk
60 g butter
550 g flour
1/2 teaspoon salt
1 orange (zest grated)
1 teaspoon oil

For the filling

1 jar plum jam

Preparation

1. Mix the yeast with 1 tablespoon of sugar, 50 ml of lukewarm milk and 30 g of flour. 2. Stir the mixture well and leave it in a warm place for 15 minutes, until it puffs up and bubbles appear on the surface. 3. Put the proofed yeast in a bowl, add the eggs, 85 g of sugar, the salt, the melted and cooled butter, the grated orange zest, 150 ml of milk and 520 g of flour, a little at a time. 4. Knead until all the ingredients are combined and you have an elastic dough that no longer sticks to the bowl. 5. Leave the dough to rise for 1 hour, until it doubles in volume. 6. Turn the dough out onto a table greased with 1 teaspoon of oil and dusted with flour, then roll it into a rectangle about 0.5 cm thick. 7. Spread the plum jam over the whole surface of the sheet and roll it up as tightly as you can. 8. Cut slices 2-3 cm thick with a very sharp knife. 9. Place the rolls in the muffin tin. 10. Leave them to proof for 15 minutes, in a warm place. 11. Preheat the oven to 180°C, put in the tin and bake for about 30 minutes, until golden.

Notes

If you don't have plum jam, a jar of apricot jam can take its place, but the dough still contains gluten, eggs and milk, so it is not for people allergic to these. The buns keep for up to 3 days in the fridge, in a closed container. The jam needs to be thick, because a runny one will run out of the rolls into the tin. If the dough rises quickly because the kitchen is warm, shorten the proving by a few minutes and watch the volume. For tea, a fruit tea without added sugar works.